Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)

Instructions

1. 1

   In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat.

2. 2

   In a large skillet, cook the garlic and sage in the remaining oil for 1 minute. Add the meat, a few strips at a time, and cook until it begins to brown. Transfer to the pan with the vegetables. Deglaze the skillet with the wine. Reduce the wine for 1 minute and pour into the pan.

3. 3

   Add the remaining ingredients. Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Season with salt and pepper.